Cajun Chicken and Sausage Gumbo

Instructions

1. Cook the Chicken and Sausage:
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and andouille sausage. Cook, stirring occasionally, for about 6–8 minutes or until browned on all sides. Remove from the pot and set aside.
2. Sauté the Vegetables:
   In the same pot, add onion, green bell pepper, celery, and garlic. Sauté for about 5 minutes or until vegetables are softened and fragrant, scraping up any browned bits from the bottom of the pot for added flavor.
3. Build the Gumbo:
   Stir in the diced tomatoes (with juices), both types of chicken broth, okra, Cajun seasoning, thyme, cayenne pepper (if using), and salt and black pepper to taste. Return the browned chicken and sausage to the pot and stir everything together well.
4. Simmer:
   Bring the mixture to a gentle boil. Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally. The gumbo will thicken slightly, and the flavors will meld together beautifully.
5. Serve:
   Ladle the hot gumbo into bowls. Serve over warm white rice or with crusty French bread. Garnish with chopped green onions, fresh parsley, or a dollop of sour cream for added richness.

Tips & Variations